If you’ve been looking for an easy Vegan Cajun Pasta recipe, look no further! Al dente pasta, crispy, golden bites of vegan chicken, and a creamy cajun pasta sauce to meld all the flavors together.

Most of the vegan pasta recipes we share are inspired by my childhood and the classic Italian dishes I grew up eating in an Italian-American household. But now and then, we love experimenting with a flavor fusion and combining pasta with flavors from some of our other favorite cuisines.

This creamy vegan cajun pasta is one of those pasta dishes! Imagine a spicy Italian pasta, like Penne all’Arrabbiata, but swap out the traditional red pepper flakes with a bold cajun spice mix. It’s truly the best of both worlds and a great way to break out of your typical pasta rut.

For more Italian fusion pasta recipes, make sure to try our Vegan Taco Pasta, Sweet Corn Pasta, Hummus Pasta, Filipino Spaghetti, and this Cajun-Style Fettuccine Alfredo. 

Ingredients You’ll Need 

• Cajun spice blend: Adds bold, spicy, and smoky flavors to the pasta sauce, characteristic of Cajun cuisine. We like to make our own from scratch using a mix of smoked paprika, salt, garlic powder, Italian seasoning, cayenne pepper, and onion powder. 
• Pasta: Any regular pasta of choice will work. If you are gluten-free, use your favorite gluten-free pasta. 
• Vegan butter: Used to sauté the aromatics and adds depth of flavor to the pasta sauce. We used salted butter. If you use unsalted vegan butter, add a pinch of salt to taste. 
• Vegan chicken: Any vegan chicken strips of choice works well here. Daring Food’s Cajun Plant Chicken Pieces is absolutely perfect here! You can also use soy curls like we did in our Cajun-Style Fettuccine Alfredo recipe or even Crispy Tofu pieces, chickpeas, or a neutral vegan sausage. 
• Aromatics: Yellow onion and freshly minced garlic create a flavorful foundation that starts this pasta dish off right! 
• Crushed tomatoes: Forms the base of the pasta sauce and adds rich, tangy tomato flavor to the cajun sauce. 
• Vegan chicken broth: Enhances the flavor of the vegan chicken and adds additional savory depth of flavor to help meld all the ingredients together. Opt for vegetable broth if vegan chicken broth isn’t available or accessible to you. 
• Vegan cream cheese: Adds a rich creaminess that helps to balance the spice of the Cajun seasoning. Feel free to use your favorite store-bought version or try our easy Homemade Vegan Cream Cheese recipe!
• Vegan parmesan cheese: Adds an additional cheesiness and an umami boost. Again, feel free to use your favorite store-bought parmesan or make our Homemade Vegan Parmesan cheese recipe. 
• Fresh parsley: Adds a fresh pop of color that brightens the dish and balances the creamy pasta and heat in the cajun spices.
• Lemon juice: Similar to the parsley, freshly squeezed lemon juice adds acidity and brightness that balances the creaminess in the pasta sauce. 

Equipment Needed

• Small bowl
• Large pot
• Colander
• Dutch oven
• Spatula

How to Make Vegan Cajun Pasta with Chicken

1. Cook the pasta. ​Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining. 
2. Sear the vegan chicken. ​Heat the vegan butter in a dutch oven over medium heat. Add the vegan chicken and cook until golden brown, stirring occasionally. The amount of time this takes will depend on the brand of vegan chicken you use. 
3. Season with cajun spice mix. ​Once the chicken is golden brown, add 2 teaspoons of the cajun seasoning and cook for another minute. Remove from the pot and set aside. If the vegan is in larger pieces, chop it into bite-sized pieces. 
4. Sauté the aromatics.​ Add the onion and sauté until translucent, 4-5 minutes. Add the garlic and sauté until fragrant, another 1-2 minutes. 
5. Add liquids. ​Add the crushed tomatoes, vegan chicken broth, and remaining cajun seasoning. Stir together, and lower the heat to low. Simmer for 5 minutes to meld the flavors together. 
6. Add vegan cheese. ​Add the vegan cream cheese and vegan parmesan cheese and stir together until the cheeses are melted and the sauce is smooth. 
7. Add pasta and chicken. ​Add the cooked pasta and bite-sized vegan chicken pieces. Mix together to combine. Add the reserved pasta water to loosen the sauce if needed. 
8. Season and serve. Finish with fresh parsley and lemon juice and stir to combine. Serve immediately with more fresh parsley, and enjoy! 

Storage Instructions

Leftover pasta will keep in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended. 

As it cools and is refrigerated overnight, the cajun pasta sauce will thicken and be absorbed by the pasta. When reheating in the microwave or on the stove, add a splash of vegan chicken broth or reserved pasta water to help make it saucy and creamy again. 

More Vegan Pasta Recipes You May Enjoy:

Dinner

Cajun-Style Fettuccine Alfredo with Blackened Vegan Chicken

Dinner

Easy Vegan Chicken Parmesan

Dinner

Easy Vegan Carbonara

Dinner

Creamy Tuscan Vegan Chicken

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Cajun Chick’n Pasta Recipe

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No reviews

• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

If you’ve been looking for an easy Vegan Cajun Pasta recipe, look no further! Al dente pasta, crispy, golden bites of vegan chicken and a creamy cajun pasta sauce to meld all the flavors together.

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Ingredients

• 1 2/3 tablespoons homemade cajun seasoning
• 1 lb pasta of choice
• 2 tablespoons vegan butter
• 8 oz vegan chicken
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 28 oz crushed tomatoes
• 1 cup vegan chicken broth
• 8 oz vegan cream cheese
• ¼ cup vegan parmesan cheese
• ¼ cup fresh parsley, chopped
• Juice of 1 medium lemon

Equipment

• Small bowl
• Large pot
• Colander
• Dutch oven
• Spatula

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Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining. 
2. Sear the vegan chicken. Heat the vegan butter in a Dutch oven over medium heat. Add the vegan chicken and cook until golden brown, stirring occasionally. The amount of time this takes will depend on the brand of vegan chicken you use. 
3. Season with cajun spice mix. Once the chicken is golden brown, add 2 teaspoons of the cajun seasoning and cook for another minute. Remove from the pot and set aside. If the vegan is in larger pieces, chop it into bite-sized pieces. 
4. Sauté the aromatics. Add the onion and sauté until translucent, 4-5 minutes. Add the garlic and sauté until fragrant, another 1-2 minutes. 
5. Add liquids. Add the crushed tomatoes, vegan chicken broth, and remaining Cajun seasoning. Stir together, and lower the heat to low. Simmer for 5 minutes to meld the flavors together. 
6. Add vegan cheese. Add the vegan cream cheese and vegan parmesan cheese and stir together until the cheeses are melted and the sauce is smooth. 
7. Add pasta and chicken. Add in the cooked pasta and bite-sized vegan chicken pieces. Mix to combine. Loosen up the sauce with the reserved pasta water as needed. 
8. Season and serve. Finish with fresh parsley and lemon juice and stir to combine. Serve immediately with more fresh parsley, and enjoy! 

Notes

• Storage: Leftover pasta will keep in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended.
• Reheating: As it cools and is refrigerated overnight, the cajun pasta sauce will thicken and be absorbed by the pasta. When reheating in the microwave or on the stove, add a splash of vegan chicken broth or reserved pasta water to help make it saucy and creamy again.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Entree
• Method: Stovetop

The post Creamy Vegan Cajun Pasta with Chick’n appeared first on Sweet Simple Vegan.

This vegan version of Marry Me Pasta lives up to its name! Tender pasta folded into a rich, sun-dried tomato cream sauce infused with vegan parmesan, garlic, and fresh basil. This vegan pasta recipe is ready to eat in less than an hour! 

A Vegan Twist on the Viral Marry Me Chicken

If you haven’t seen the Viral Marry Me Chicken and the many “Marry Me” recipe variations that have followed, well, we’re surprised! “Marry me” recipes are a big trend on social media right now, and of course, we had to bring you our twist on the marriage proposal-worthy dish! 

The pasta sauce is just as rich and luxurious as our Vegan Penne alla Vodka, but with the tanginess of our Vegan Tuscan Chicken Pasta. Combined with tender pasta in every bite, this marry-me pasta dish will knock your socks off! 

Ingredients You’ll Need 

• Raw cashews: Most marry me pasta sauce recipes are rich and creamy with heavy cream. We find the best plant-based swap to be cashew cream. We’ll teach you how to make it with a simple blend of raw cashews and liquid! 
• Pasta: Any pasta of choice will work. If you are gluten-free, opt for your favorite gluten-free pasta.
• Vegan butter: Combined with sun-dried tomato oil to sauté the aromatics and infuse the dish with deep flavor. Trust us, it adds so much flavor to the final dish! 
• Sun-dried tomatoes: In addition to sun-dried tomato oil, we’re adding roughly chopped sun-dried tomatoes for a boost of bright tanginess and mild sweetness. 
• Aromatics: Shallots and garlic are the flavor foundation of this pasta sauce. For the best flavor, use fresh garlic! 
• Seasonings: You’ll need paprika, Italian seasoning, red pepper flakes, sea salt, and black pepper. 
• Flour: Helps to thicken the creamy pasta sauce and adds a luxurious mouthfeel. If you are gluten-free, opt for a cup-for-cup gluten-free flour blend. We use Bob’s Red Mill in most of our gluten-free recipes and highly recommend it! 
• Vegan chicken broth: Adds additional savoriness and umami flavor. If vegan chicken broth isn’t available, vegetable broth works as a great substitute. 
• Vegan parmesan: Use store-bought or homemade vegan parmesan cheese. We like the store-bought brands Violife and Follow Your Heart. Or opt for nutritional yeast, which will add a similar cheesy flavor.  
• Fresh basil: Brightens the overall dish with a pop of color and freshness. We love it folded into the pasta dish and used as an additional garnish. 

Optional Add-ins

This pasta recipe is delicious on its own but can be customized with optional add-ins. Give it a protein boost by adding Crispy Tofu, vegan chicken strips, Italian-seasoned Tempeh, or Vegan Chicken Parmesan.

You can also boost the nutrition by adding your favorite sautéed veggies. Try mushrooms, bell peppers, spinach or kale, zucchini, cherry tomatoes, asparagus, or broccoli! 

Equipment Needed

• Medium bowl
• High-speed blender
• Large pot
• Dutch oven
• Colander
• Spatula or wooden spoon

How to Make Vegan Marry Me Pasta

1. Soak the cashews. Add the cashews to a medium heatproof bowl and cover with boiling water. Let the cashews soak for at least 20 minutes or overnight to soften.
2. Make the cashew cream. Drain the soaked cashews and add to a high-speed blender along with the water. Blend until smooth and set aside.
3. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.
4. Sauté the aromatics. Heat the vegan butter and sun-dried tomato oil (or olive oil) in a Dutch oven over medium heat. Add the shallots and salt and sauté until translucent, about 4 minutes. Add the garlic, paprika, Italian seasoning, and red pepper flakes. Sauté for another 1-2 minutes.
5. Add remaining ingredients. Add the flour and stir until a thick paste forms. Cook, stirring constantly, for 1 minute. Add the vegan chicken broth, blended cashew cream, and sun-dried tomatoes, and stir. Reduce the heat to low.
6. Add the drained pasta, ½ cup of pasta water, and vegan parmesan cheese. Stir until the cheese is melted and the sauce coats the pasta, adding more pasta water as needed.
7. Serve. Season with freshly chopped basil, salt, and black pepper to taste. Serve immediately with more fresh basil, and enjoy!

Serving Suggestions 

Pasta is the perfect pair for a side of crusty bread and a fresh, green salad. We love warm garlic bread, focaccia, garlic herb dinner rolls, or a thick slice of our No-Knead Bread. 

Don’t forget to finish the meal with an Italian dessert! Our Vegan Cannoli, Cannoli Cookies, and Vegan Pizzelles would be perfect. 

Storage Instructions

Leftover pasta will keep for 3-4 days in an airtight container. Freezing is not recommended. 

Reheat leftovers in the microwave or in a skillet on the stovetop until warmed through. The sauce will have thickened considerably after refrigeration, so we recommend adding a splash of vegan chicken broth when reheating to loosen things up and make the sauce creamy again.

More Vegan Pasta Recipes You May Enjoy:

Dinner

Vegan Penne alla Vodka

Dinner

Penne All’Arrabbiata (Spicy Tomato Pasta)

Dinner

Vegan Tuscan Chicken Pasta

Gluten Free

Vegan Sun-Dried Tomato Pesto Pasta (Gluten-Free)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Marry Me Pasta Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This vegan version of Marry Me Pasta lives up to its name! Tender pasta folded in a rich, sun-dried tomato cream sauce infused with vegan parmesan, garlic, and fresh basil. This vegan pasta recipe is ready to eat in less than an hour!

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Ingredients

Cashew cream:

• ½ cup raw cashews
• 1 cup water

Pasta:

• 1 lb pasta of choice
• 2 tablespoons vegan butter
• 2 tablespoons sundried tomato oil
• 2 large shallots, diced
• ½ teaspoon salt
• 4 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• ¼ cup flour
• 1½ cups vegan chicken broth
• ½ cup sundried tomatoes, roughly chopped
• ½ cup vegan parmesan
• ¼ cup basil

Equipment

• Medium bowl
• High-speed blender
• Large pot
• Dutch oven
• Colander
• Spatula or wooden spoon

Cook Mode Prevent your screen from going dark

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Instructions

1. Soak the cashews. Add the cashews to a medium heatproof bowl and cover with boiling water. Let the cashews soak for at least 20 minutes or overnight to soften.
2. Make the cashew cream. Drain the soaked cashews and add to a high-speed blender along with the water. Blend until smooth and set aside.
3. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.
4. Sauté the aromatics. Heat the vegan butter and sun-dried tomato oil (or olive oil) in a dutch oven over medium heat. Add the shallots and salt and sauté until translucent, about 4 minutes. Add the garlic, paprika, Italian seasoning, and red pepper flakes. Sauté for another 1-2 minutes.
5. Add remaining ingredients. Add the flour and stir until a thick paste forms. Cook, stirring constantly, for 1 minute. Add the vegan chicken broth, blended cashew cream, and sun-dried tomatoes, and stir. Reduce the heat to low.
6. Add the drained pasta, ½ cup of pasta water, and vegan parmesan cheese. Stir until the cheese is melted and the sauce coats the pasta, adding more pasta water as needed.
7. Serve. Season with freshly chopped basil, salt and black pepper to taste. Serve immediately with more fresh basil, and enjoy!

Notes

• Storage: Keep for 3-4 days in an airtight container in the refrigerator. Freezing is not recommended. 
• Reheating: Microwave or warm in a skillet on the stovetop until warmed through. The sauce will have thickened considerably after refrigeration, so we recommend adding a splash of vegan chicken broth when reheating to loosen things up and make the sauce creamy again.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Pasta
• Method: Stovetop

The post Vegan Marry Me Pasta appeared first on Sweet Simple Vegan.

This Vegan Spinach Artichoke Pasta is the perfect weeknight dinner! Al dente pasta tossed with a homemade cream sauce, tender spinach, chopped artichokes, and a toasted breadcrumb topping for a golden crunch. All you need is a little over 30 minutes! 

If you love our Vegan Spinach Artichoke Dip and Baked Spinach Artichoke Mac and Cheese, you’re going to love this creamy spinach artichoke pasta! It’s equally rich and creamy and made with a quick and easy homemade vegan cream sauce. 

You may think silken tofu is only for making rich, creamy desserts like Silken Tofu Chocolate Mousse, but it’s also one of our favorite tricks for making a rich, creamy, high-protein vegan pasta sauce. Once you’re hooked on this silken tofu pasta sauce, make sure to give the method a try with a few of our other favorite vegan pasta recipes: Roasted Red Pepper Pasta and Creamy Beet Pasta. 

Ingredients You’ll Need 

For the Cream Sauce

• Silken tofu: Gives the cream sauce a smooth, velvety consistency without any dairy. It also gives this vegan pasta sauce a nice plant-based protein boost, helping to keep you feel full and satisfied.  
• Vegan cream cheese: Adds richness and a tangy flavor. This recipe works well with our Homemade Vegan Cream Cheese recipe as well as store-bought versions. Feel free to use your favorite.  
• Vegan parmesan cheese: Gives the cream sauce a salty, umami flavor boost. Feel free to use our Homemade Vegan Parmesan Cheese, or your favorite store-bought cheese. 
• Tapioca starch: Essential for thickening the sauce. We don’t recommend substituting this ingredient! 
• Nutritional yeast: Adds additional cheesiness and color to the sauce, without any dairy. Just make sure to pick up a bag of nutritional yeast, not brewer’s yeast – the two are often confused! 
• Non-dairy milk: Any unsweetened non-dairy milk of choice. Our Homemade Almond Milk is great for this, but feel free to opt for oat milk, coconut milk, soy milk, cashew milk, etc! The more creamy, the better. 

For the Pasta

• Pasta: Any pasta shape of choice will work. If you are gluten-free, use your favorite gluten-free pasta. 
• Vegan butter: Adds a rich, buttery mouthfeel to the pasta and helps to infuse the pasta with the flavor in the aromatics. If needed, opt for olive oil or avocado oil instead.
• Aromatics: Yellow onion and fresh cloves of garlic create a flavorful foundation for the pasta dish. For the best flavor, fresh is best! 
• Artichoke hearts: For this recipe we used one 14 ounce jar of artichoke hearts, but canned artichoke hearts work great as well.
• Spinach: We used fresh spinach, but frozen spinach would work well too. To use, thaw the spinach in advance and squeeze out the extra moisture to keep the sauce from being watered down.
• Lemon juice: Adds brightness and acidity to the overall dish, counterbalancing the richer flavors in the cream sauce. 
• Garlicky breadcrumbs: Optional, but the perfect crunch for the top of the pasta. To make rich and golden, you’ll need vegan butter, garlic, panko breadcrumbs, and salt! 

Equipment Needed

• Medium pan
• Spatula
• High-speed blender
• Large pot
• Colander

How to Make Vegan Spinach Artichoke Pasta

1. Prepare the breadcrumb topping. In a medium pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. Add the breadcrumbs and sauté for another 4-5 minutes, until golden brown. Remove from heat and set aside.
2. Make the cream sauce. Add the silken tofu, vegan cream cheese, vegan parmesan cheese, tapioca starch, nutritional yeast, and non-dairy milk to a high-speed blender. Blend until very smooth. Set aside.
3. Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water and drain.
4. Sauté the aromatics and artichokes. Add the vegan butter to a large pot over medium heat. Once melted, add the onion and salt and sauté until soft and fragrant, 4-5 minutes. Add the garlic and artichoke hearts, and cook for another 3-4 minutes.
5. Add the blended sauce and spinach. Stir together until the spinach is wilted.
6. Add the cooked pasta, ½ cup of reserved pasta water, and lemon juice. Stir together until the pasta is evenly coated in the sauce. Taste and add salt and black pepper to taste. Add more pasta water as needed.
7. Serve. Enjoy while warm with the breadcrumb topping.

Storage Instructions

Leftover spinach artichoke pasta will be kept in an airtight container for up to 3 days. As it sits, the creamy pasta sauce will thicken considerably. When reheating, add a splash of water or plain non-dairy milk to help loosen things up and make it creamy again. 

To reheat, microwave in a microwave-safe bowl in 30-second increments until heated through, or reheat in a saucepan on the stovetop until warm.

More Vegan Pasta Recipes YOu May Enjoy:

Dinner

Creamy Vegan Lemon Pasta (Pasta Al Limone)

Dinner

Vegan Beet Pasta Sauce

Dinner

Penne All’Arrabbiata (Spicy Tomato Pasta)

Dinner

One Pot Taco Pasta (7-Ingredients)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Spinach Artichoke Pasta Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 0 hours
• Yield: 6 servings
• Diet: Vegan

Print Recipe

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Description

This Vegan Spinach Artichoke Pasta is the perfect weeknight dinner! Al dente pasta tossed with a homemade cream sauce, tender spinach, chopped artichokes, and a toasted breadcrumb topping for the perfect crunch. All you need is a little over 30 minutes!

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Ingredients

Breadcrumbs:

• 1 tablespoon vegan butter
• 2 cloves garlic, minced
• 1 cup (80 g) panko breadcrumbs
• ¼ teaspoon salt

Cream sauce:

• 16 oz silken tofu
• 8 oz vegan cream cheese
• ½ cup vegan parmesan cheese
• ¼ cup tapioca starch
• ¼ cup nutritional yeast
• ¼ cup non-dairy milk

Assembly:

• 1 lb pasta of choice
• 2 tablespoons vegan butter
• 1 medium yellow onion, diced
• ½ teaspoon salt
• 6 cloves garlic, minced
• 1 (14 oz) jar artichoke hearts, drained and roughly chopped (8.4 oz drained)
• 8 oz spinach, roughly chopped
• 2 tablespoons lemon juice

Equipment

• Medium pan
• Spatula
• High-speed blender
• Large pot
• Colander

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Instructions

1. Prepare the breadcrumb topping. In a medium pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. Add the breadcrumbs and sauté for another 4-5 minutes, until golden brown. Remove from heat and set aside.
2. Make the cream sauce. Add the silken tofu, vegan cream cheese, vegan parmesan cheese, tapioca starch, nutritional yeast, and non-dairy milk to a high-speed blender. Blend until very smooth. Set aside.
3. Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water and drain.
4. Sauté the aromatics and artichokes. Add the vegan butter to a large pot over medium heat. Once melted, add the onion and salt and sauté until soft and fragrant, 4-5 minutes. Add the garlic and artichoke hearts, and cook for another 3-4 minutes.
5. Add the blended sauce and spinach. Stir together until the spinach is wilted.
6. Add the cooked pasta, ½ cup of reserved pasta water, and lemon juice. Stir together until the pasta is evenly coated in the sauce. Taste and add salt and black pepper to taste. Add more pasta water as needed.
7. Serve. Enjoy while warm with the breadcrumb topping.

    

Notes

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Reheating: As it sits, the creamy pasta sauce will thicken considerably. When reheating, add a splash of water or plain non-dairy milk to help loosen things up and make it creamy again. To reheat, microwave in a microwave-safe bowl in 30-second increments until heated through, or reheat in a saucepan on the stovetop until warm.

• Prep Time: 10 minutes
• Cook Time: 20 miuntes
• Category: Entree
• Method: Stovetop

The post Vegan Spinach Artichoke Pasta appeared first on Sweet Simple Vegan.

If you’re craving Italian food, this creamy Vegan Cacio e Pepe recipe is a must-make! A rich and silky cheese sauce tossed with al dente pasta and loads of freshly cracked black pepper for an indulgent vegan version the whole family will love. 

Ingredients You’ll Need 

• Pasta: Since the creamy sauce is so simple, it’s important to use a high-quality pasta of choice. Traditional choices are spaghetti, bucatini, or tonnarelli, but feel free to use your favorite pasta shapes.  
• Vegan butter: Adds a rich, creamy texture to the sauce, as well as a smooth mouthfeel that you’d have with dairy butter and cheese. We used a lightly salted butter, but if you’re using an unsalted butter, add additional salt to taste.   
• Black pepper: Tons of fresh black pepper is key, adding that signature spicy, aromatic flavor. We recommend freshly ground black pepper from whole black peppercorns for the strongest flavor. 
• Vegan parmesan cheese: Replaces the more traditional pecorino Romano cheese, adding a classic cheesy, umami flavor to the sauce. We’ve made this pasta with store-bought and homemade vegan parmesan cheese, and both are great!  

Equipment Needed

• Large pot or Dutch oven
• Large saucepan
• Spatula
• Tongs

How to Make Vegan Cacio e Pepe

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook according to package instructions or until al dente. Once the pasta is al dente, remove 2 cups of pasta water and set aside before draining the pasta. 
2. Toast the black pepper. While the pasta cooks, prepare the creamy sauce. Melt the vegan butter in a large saucepan over medium heat. Add the freshly ground black pepper and toast for about 1 minute. 
3. Add pasta water. To the saucepan, add 1 cup of pasta water and stir together. Bring to a simmer and reduce the heat to medium-low. 
4. Add pasta and parmesan. Add the cooked pasta and vegan parmesan cheese and toss together until the cheese melts and the sauce emulsifies, coating the pasta. Add more starchy water as necessary.
5. Serve. Enjoy immediately while warm, as desired.

Serving Suggestions 

This pasta dish can be served as a first course (the Italian way!) or a main course. We serve it simply– garnished with additional black pepper and parmesan cheese and accompanied by a slice of crusty bread. Our classic No Knead Bread, Vegan Garlic Bread, Focaccia, or even these Garlic Herb Dinner Rolls would be great. 

If you’re looking for a few lighter side dishes to pair with, try this Brussels Sprouts Caesar Salad or our Pan Fried Asparagus. 

Recipe FAQs

More Classic Vegan Pasta Recipes You May Enjoy:

Dinner

Creamy Vegan Lemon Pasta (Pasta Al Limone)

Dinner

Vegan Orzo Puttanesca

Dinner

Penne All’Arrabbiata (Spicy Tomato Pasta)

Dinner

Vegan Penne alla Vodka

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Cacio e Pepe Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

If you’re craving Italian food, this creamy Vegan Cacio e Pepe recipe is a must-make! A rich and silky cheese sauce tossed with al dente pasta and loads of freshly cracked black pepper for an indulgent vegan version the whole family will love.

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Ingredients

• 1 lb spaghetti
• ¼ cup vegan butter
• 2 teaspoons freshly ground black pepper
• 1¼ cups vegan parmesan cheese

Equipment

• Large pot or Dutch oven
• Large saucepan
• Spatula
• Tongs

Cook Mode Prevent your screen from going dark

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Instructions

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook according to package instructions, or until al dente. Once the pasta is al dente, remove 2 cups of pasta water and set aside before draining the pasta. 
2. Toast the black pepper. While the pasta cooks, prepare the creamy sauce. Melt the vegan butter in a large saucepan over medium heat. Add the freshly ground black pepper and toast for about 1 minute. 
3. Add pasta water. To the saucepan, add 1 cup of pasta water and stir together. Bring to a simmer and reduce the heat to medium low. 
4. Add pasta and parmesan. Add the cooked pasta and vegan parmesan cheese and toss together until the cheese melts and sauce emulsifies, coating the pasta. Add more starchy water as necessary. Keep in mind the sauce will thicken as it cools.
5. Serve. Enjoy immediately while warm, as desired.

Notes

• Storage: This pasta is best served fresh, as the sauce will thicken considerably as it cools. Leftovers, however, will keep for up to 3 days in an airtight container in the refrigerator.
• Reheating: add an additional splash of leftover starchy pasta water to help loosen things up and become creamy again. 

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Entree
• Method: Stoetop
• Cuisine: Italian

The post Vegan Cacio e Pepe appeared first on Sweet Simple Vegan.

Learn how to make Penne All’Arrabbiata the classic way! Al dente penne pasta is tossed in a spicy Italian tomato sauce and garnished with fresh parsley. All you need is 8 simple ingredients!

Ingredients You’ll Need 

• Penne pasta: The traditional shape for arrabbiata sauce as it gives the sauce the perfect nooks and crannies to ensure spicy sauce in every bite!
• Olive oil: The classic cooking oil of choice in Italian cuisine. If needed, quality avocado oil works well in its place. 
• Fresh garlic: Infuses the foundation of the pasta dish with a garlicky aroma and pungency. It’s a must for authentic flavor! 
• Red pepper flakes: The key ingredient that gives the arrabbiata sauce its signature heat and a bit of smokiness. 
• Tomato paste: Adds a concentrated tomato flavor that enhances the richness and depth of flavor of tomato sauce. 
• Crushed tomatoes: Adds a fresh, tangy tomato flavor with a consistent, thick texture. Make sure to use crushed tomatoes, like San Marzano tomatoes, not diced tomatoes or tomato sauce. 
• Sugar: A small amount of sugar will balance the acidity in the tomatoes and slightly cut the heat from the red pepper flakes.
• Fresh parsley: Used for garnish, adding a burst of freshness and color to the final spicy dish. Fresh basil is also a great alternative! 

Equipment Needed

• Large skillet
• Spatula
• Large pot
• Colander

How to Make Penne All’Arrabbiata

1. Sauté the garlic and red pepper flakes. Heat the olive oil in a large skillet over medium heat. Once warm, add the garlic and red pepper flakes. Sauté for 1-2 minutes, or until the minced garlic cloves begin to slightly brown. 
2. Caramelize the tomato paste. Add the tomato paste and sauté for another 2 minutes, until the tomato paste darkens in color. 
3. Add tomatoes, sugar, and salt. Add in the crushed tomatoes, sugar, and sea salt. Stir together and bring the mixture to a simmer. Simmer on low heat for 15 minutes, stirring occasionally. 
4. Cook the pasta al dente. While the spicy tomato sauce simmers, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. 
5. Toss the pasta in the spicy sauce. Reserve 1 cup of pasta cooking water before draining the pasta. Then add the cooked pasta and 1/2 cup of reserved pasta water to the sauce. Stir together until the pasta is evenly coated in the sauce, adding more pasta water as necessary. 
6. Serve. Serve penne arrabbiata immediately while warm with vegan parmesan cheese and freshly chopped parsley, and enjoy! 

Serving Suggestions 

Similar to our Vegan Orzo Puttanesca, this Penne all’Arrabbiata is simple enough for weeknight dinners, yet elevated enough to serve for dinner parties or date nights in and your favorite red wine. 

Pair with your favorite simple green salad, roasted vegetables such as pan fried asparagus, or hearty slices of bread like No-Knead Bread, Vegan Garlic Bread or Focaccia. 

Recipe FAQs

Storage Instructions

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Note that the pasta will absorb some of the sauce as it sits overnight and be less saucy the next day. 

Reheat leftovers in the microwave or a skillet on the stovetop until warm. 

More Vegan Pasta Recipes YOu May Enjoy:

Dinner

Vegan Orzo Puttanesca

Dinner

Vegan Penne alla Vodka

Pasta

Roasted Red Pepper Pasta Sauce 

Dinner

Creamy Vegan Lemon Pasta (Pasta Al Limone)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Penne All’Arrabbiata Recipe

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• Author: Sweet Simple Vegan
• Total Time: 37 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

Learn how to make Penne All’Arrabbiata the classic way! Al dente penne pasta tossed in a spicy, Italian tomato sauce, then garnished with fresh parsley. All you need is 8 simple ingredients!

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Ingredients

• 1 lb penne (or pasta of choice)
• ¼ cup olive oil
• 4 cloves garlic, minced
• 1½ teaspoons red pepper flakes
• 3 tablespoons tomato paste
• 28 oz crushed tomatoes
• 1 teaspoon sugar
• ½ teaspoon salt
• Fresh parsley, for garnish

Equipment

• Large skillet
• Spatula
• Large pot
• Colander

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Instructions

1. Sauté the garlic and red pepper flakes. Heat the olive oil in a large skillet over medium heat. Once warm, add the garlic and red pepper flakes. Sauté for 1-2 minutes, or until the minced garlic cloves begin to slightly brown. 
2. Caramelize the tomato paste. Add the tomato paste and sauté for another 2 minutes, until the tomato paste darkens in color. 
3. Add tomatoes, sugar, and salt. Add in the crushed tomatoes, sugar, and sea salt. Stir together and bring the mixture to a simmer. Simmer on low heat for 15 minutes, stirring occasionally. 
4. Cook the pasta al dente. While the spicy tomato sauce simmers, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. 
5. Toss the pasta in the spicy sauce. Reserve 1 cup of pasta cooking water before draining the pasta. Then add the cooked pasta and 1/2 cup of reserved pasta water to the sauce. Stir together until the pasta is evenly coated in the sauce, adding more pasta water as necessary. 
6. Serve. Serve penne arrabbiata immediately while warm with vegan parmesan cheese and freshly chopped parsley, and enjoy! 

Notes

• Freezing: This pasta sauce can be frozen, but must be frozen separately from pasta. To freeze, make the pasta sauce through recipe step 4. Then instead of tossing with al dente pasta, allow the sauce to cool completely to room temperature, transfer to freezer-safe containers or bags and freeze for up to 3 months.
• Storage: Leftover pasta will keep for up to 3 days in an airtight container in the refrigerator. Note that as it sits overnight, the pasta will absorb some of the sauce and be less saucy the next day.
• Reheating: Microwave or heat in a skillet on the stovetop until warmed through.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Entree
• Method: Stovetop
• Cuisine: Italian

The post Penne All’Arrabbiata (Spicy Tomato Pasta) appeared first on Sweet Simple Vegan.